This recipe is really easy and delicious! It's very versatile--you can sub pretty much any fruit/nut combo. I used dried apricots, cranberries, almonds, and white chocolate chips. Second batch, eliminated almond extract and used lemon zest, cranberries, and white chocolate. GREAT!
Only thing--I didn't get anywhere near 5.5 dozen!

Definately not my favorite biscotti
recipe. I'm not sure if the
apricots weren't just fresh enough
or what, but the flavor lacked. The
texture was fine and they baked
nicely. This recipe was more work
than other biscotti recipes I have
made. Used my food processor to cut
the butter and flour. Would
recommend chopping the almonds as
left whole made it difficult to cut
nicely. I loved the idea of almonds
and apricots, but this was
disappointing. I will say my
husband and daughter did like them.
I may try them again with different
apricots to see if that is where the
problem was.

Great recipe! They came out wonderfully even in my half sized electric oven!! I used dates instead of apricots and they were delicious. I will definitely be making these again and experimenting with different combinations.

This is a GREAT base recipe...you have 2 cups of "stuff" to work with - for example, it calls for 1 cup almonds and 1 cup apricots. So far I have used almonds and golden raisins, almonds and cranberries and even almonds and crystallized ginger (only 1/3 cup minced) and it always comes out great! It gives you the flexibility to use whatever nuts and dried fruit you have in the cabinet!

Every Christmas I make biscotti for
friends and family. I usually make 5
or 6 kinds but this one is the only
that people fight over. My husband
stands over the oven with a knife
waiting for them to come out after
the 1st baking. I usually make this
recipe as is but will use white
chocolate chips. I chop the almonds
and apricots separately and mix them
in at the end. I add apricot oil and
sometimes include amaretto, depending
on my mood. Let's just say I've got
the recipe memorized I've made it so
many times!

These are a disappointment...more
complicated than they need to be and
the flavor doesn't grab me. Also tried
the almond anise biscotti and they were
fabulous. This recipe is now ditched,
not to be made again...

I've made a lot of biscotti in my day but I think this recipe is the best yet... sensible proportions (not too much butter, not too many eggs) and good ratios make for delicious biscotti! I subbed 1/3 cup cocoa powder for an equal amount of flour. yummm